This week has been crazy busy at work and little time was
left for food prep or writing. My
share consisted of: cabbage, carrots, green beans, scallions, tomatoes, basil,
dill, cilantro, basil, flowers, jalapenos, summer squash, 2 types of lettuce,
plus cherries, blue berries and onions purchased at the produce stand. Plus, this
week my friend Barb generously gave me blueberries, raspberries, and garlic fresh
from her garden. (A blueberry or raspberry just hours from being picked is one
of summer’s best treats.)
Making pesto is relaxing, so bail became
walnut-basil pesto. On my deck are more basil plants waiting for their time on my
cutting board. Some of the pesto will be frozen and some will be gifts. (Traditional pesto with pine nuts and a pesto with a
Meyer lemon olive oil). When preparing the pesto forgo the blender and
use a cutting board and knife. Stack the
basil leaves, roll somewhat tightly, cut into ribbons/chiffonade, and then chop
into smaller pieces. Chop the nuts and garlic, add to chopped basil and place
in a mixing bowl. Grate parmesan cheese, stir, and olive oil a bit at a time stirring
to incorporate the olive oil until you have your desired consistency. Preparing basil this way yields a much better
tasting pesto. Love it, love it, and love it.
On the menu for the week: slaw with tomatoes, slaw with
cilantro, baked beans (onions and jalapenos) For my contribution to a BBQ
meal the onions and jalapenos went into
baked beans, and blueberries and raspberries were made into single-fruit sauces
for ice cream. Half of the cabbage sits awaiting
final disposition into pickled cabbage and a freezer slaw.
The carrots and some onion were combined with parsnips and
celery and herbs for a beef stock. This year I opted to oven roast the veggies
and shin bone in hopes the stock will have an even better-than-normal flavor. The cost of homemade stock can be more
expensive than off-the-shelf stock. The cost breakdown $28 for about 7 pounds
of bone and meat, $8 for the vegetables, and the herbs cost is unknown. . About
four quarts of stock were obtained ($8 per quart) and one quart of stock is
used for each soup. The average soup recipe yields about 6 servings, adding
1.33 to the cost of each of those servings. Keeping the cost of other
ingredients low, the soup probably is less than what I can purchase off the
shelf, but with increased flavor, no chemical preservatives, and no salt.
Next up: how best to
use the lettuce.
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